Mussels with a Parmesan and Parsely Crust

In keeping with my last posting on tapas, below is the recipe for mussels. Mussels from the Atlantic coast of Spain grow to an enormous size within a very short time without becoming tough. Fresh mussels smell clean, like the ocean, and the shells of live mussels are tightly closed. If the mussel is slightly open (no more than 1/4-inch), tap the shell, and a healthy mussel will close it within 30 seconds. Mussels live attached to rocks and other hard surfaces along coastal areas in many parts of the world. The plump tender meat is creamy white when the mussel is male and apricot to orange when the mussel is female. Flavor is not differentiated by color and the flavor of both is superb.

Serves 4
recipe from The Spanish Kitchen

450g (1 lb.) fresh mussels
3 tablespoons water
1 tablespoon melted butter
1 tablespoon olive oil
3 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
2 garlic cloves, finely chopped
1 1/2 teaspoon ground black pepper
crusty bread, to serve

Scrub mussels thoroughly, scraping off any barnacles with a round-bladed knife and pulling out the gritty beards. Tap any open mussels and discard any that fail to close or whose shells are broken. Place mussels in a large pan and add the water. Cover the pan with a lid and steam for about 5 minutes or until the mussel shells have opened. Drain the mussels well and discard any that remain closed. Carefully snap off the top shell from each mussel, leaving the actual flesh still attached to the bottom shell.

Balance the shells in a flameproof dish, packing them closely together to make sure they stay level. Preheat the grill (broiler) to high. Put the melted butter, olive oil, cheese, parsely, garlic and black pepper in a small bowl and mix well to combine. Spoon a small amount of the cheese and garlic mixture on top of each mussel and gently press down with the back of the spoon.

Grill the mussels for about 2 minutes or until they are sizzling and golden. Serve the mussels in their shells, with plenty of bread to mop up the juices.

The Culinary Chase’s Note: Steaming the mussels will produce about 1 cup of shellfish stock. Let stock cool and then freeze for later use. An easy dish to prepare and yet so delicious! Cerveza por favor!